A bowl of yogurt topped with berries and chocolate crunch topping.

Choco Crunch Yogurt

Makes: 2 cups
Time: 15 mins

Anyone who knows me knows that I am a snacker. Every couple of hours, I feel like I need a little bite to eat. I love any type of snack, but find in the afternoons, I crave sweets, and in particular, chocolate! But because I snack so much, I try to keep things healthy.

That’s why I think Choco Crunch Yogurt makes the perfect treat. The topping, which takes just 10 minutes to prepare, is made with crunchy seeds, plenty of rich cocoa, and just a touch of unrefined coconut sugar. It’s satisfying chocolatey goodness that you’ll be putting on everything, and if you’re like me, eating by the handful!



Chocolate crunch topping

  • 1 tablespoon coconut oil
  • 2 teaspoons coconut sugar
  • 2 tablespoons cocoa powder
  • 1 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup coconut flakes

Yogurt base

  • Plain unsweetened non-dairy yogurt (coconut/soy/almond)
  • Maple syrup (or your favourite natural sweetener)
  • Mixed berries (raspberries/blueberries/blackberries/strawberries)


Chocolate crunch topping

  1. Melt the coconut oil over a low heat.
  2. Add in the coconut sugar and stir.
  3. Add in the cocoa powder and mix to create a chocolate sauce.
  4. Turn off the heat and add the sunflower seeds, pumpkin seeds and coconut flakes. Mix until they are fully coated.
  5. Let it cool to room temperature so that it clusters together.

Assembling the yogurt

  1. Add the mixed berries into a dessert bowl.
  2. Cover the berries with yogurt.
  3. Drizzle some maple syrup over the yogurt.
  4. Add another layer of berries.
  5. Sprinkle lots of chocolate crunch topping over the top.

This recipe makes plenty of chocolate crunch topping, which you can store in an airtight jar in the fridge for up to a week. Try using it to kick up your porridge, too.

Watch me make this recipe:



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